EntrePinoys Atbp.

Barbecuing and grilling refer to a fast cooking directly over high heat. It is derived from the word “barabicu” found in the language of the Taino people of the Caribbean. The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Meat Materials:

• 1 kg Pork pigue or kasim 1/4 inch thick

Curing Mix:

• 1/2 tbsp Salt, refined
• 1/4 tsp Curing salt
• 1 tsp Phosphate
• 1/4 cup Chilled water (to dissolve the above ingredients)

Extenders:

• 1 tbsp Isolate
• 1/2 cup Water

Seasonings:

• 1/2 cup Brown sugar
• 2 tbsp Fresh garlic, minced
• 2 tbsp Soy sauce
• 1/2 cup 7-up
• 1/4 cup Pineapple juice
• 1/2 tbsp Ground black pepper
• 1/4 cup Tomato catsup
• 1/2 tsp MSG
• 1 tsp Meat tenderizer
• 1/2 tsp Meat enhancer
• 1/2 tsp Beef aroma
• 1 tsp BF blend (added for the last mixing)

Here’s How

1. Chill meat and slice into desired sizes (1″x1″)
2. Prepare the ingredients and soak meat overnight and place in the refrigerator
3. Drain. Arrange symmetrically in sticks (2-5 pcs. meat per stick).
4. Broil in charcoal as needed.
5. Package and freeze for keeping quality.

Yield: 20 sticks

All ingredients above are available at:

Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web:  www.spicesandfoodmix.com

See also: Meat Processing Business

author: Lourdes S. Rivera, Marid Digest, photo from filipino-food-lovers.com

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